Source Of Riboflavin Research Articles

Ice Cream as a Source of Riboflavin, Carotene and Ascorbic Acid

MANY people consider ice cream as a luxury food, a dessert or an attractive adjunct to teas and other social occasions where light refreshments are served. Consequently, this food does not ordinarily receive proper recognition as a valuable source of protein, fat, carbohydrate, minerals and vitamins, all of which are essential dietary constituents. In fact, most people fail to realize the extent to which ice cream is consumed in this country. It is reported that 412,144,000 gallons were used during 1943,1 or over 3 gallons for every man, woman and child. It is difficult to estimate accurately the retail value . . .

Corn Distillers’ By-Products in Poultry Rations : I. Chick Rations

SOME previous experiments evaluating the use of distillers’ by-products in chick rations have been reviewed by Shea, Fellers and Parkhurst (1941) and additional data as to their value as replacements for skimmilk and other protein carriers were presented. These experiments showed that corn distillers’ dried grains and solubles could be used as a source of riboflavin as well as to supplement part of the protein of the ration.Allman and Branion (1938) showed that 16 percent of corn distillers’ dried grains may be used satisfactorily to replace part of the cereal grain mixture in chick rations. About 4 percent each of ground yellow corn, wheat, oats, and barley were replaced in a mixed protein ration. Feathering was improved. No indication is given by the authors as to whether or not the product used contained solubles. Some of the nutritive values and the possible use of distillers’ grain and concentrated slop .

UNIFORMITY OF RIBOFLAVIN CONTENT OF MILK PRODUCED UNDER STANDARDIZED CONDITIONS

Milk is generally accepted as being one of the rich natural sources of riboflavin. Since milk is readily available, it is commonly recommended as an excellent source of riboflavin for the human dietary. However, a careful inspection of the literature soon reveals that the riboflavin content of milk is extremely variable. For instance, Williams, Cheldelin and Mitchell 1 reported that Jersey milk contained as little as 0.53 mg. of riboflavin per liter, while Lindholm 2 found as much as 7.8 mg. in Jersey milk. In other words, the amount of riboflavin reported by Lindholm is nearly 1,500 per cent of that reported by the other authors even though both studies were conducted on milk produced by the same breed of dairy cows. Such data may well cause the physician to wonder concerning the riboflavin content of the milk that he recommends to his patients. Furthermore, Hand and Sharp 3 found

Riboflavin in Black Pepper

Fixen and Boscoe1 quoting Murthy2 place the fresh green berries of Piper nigrum extraordinarily high in the list of riboflavin-containing materials. Commercial black pepper, which consists of the dried berries of this plant also picked in the green stage, was considered as a possible source of riboflavin. When this product was assayed for riboflavin by the method of one of us3 it was found to be devoid of riboflavin. An aqueous extract gave a very strong green fluorescence at high dilutions, but the solubility properties of the fluorescent material were not those of riboflavin but were similar to those of piperine. That this is the substance in black pepper which is responsible for the observed green fluorescence is confirmed by the strong fluorescence obtained with purchased piperine at a dilution in water of 1 in 2 million. Piperine in alcohol solution gives a light blue fluorescence with ultra-violet light, and in chloroform a purple blue fluorescence is seen. The fluorescent material in black pepper behaves in a similar manner to piperine, whilst riboflavin gives a green fluorescence in both water and alcohol, and luminoflavin fluoresces green in alcohol, chloroform or water solutions.